Buffalo Chicken Wings

Buffalo Chicken Wings

5 from 2 votes


Servings 4 people


  • 24 Manor Farm chicken wings
  • 2 Pinches of sea salt
  • 5 Sprigs of fresh thyme
  • 3 tbsp Olive oil
  • 1 Bottle(354 ml) of hot sauce (We prefer Frank’s)
  • 100 g Butter
  • Handful of sesame seeds
  • 1 Red chilli, sliced
  • 4 Spring onions, sliced

For the garlic and chive dip

  • 4-5 Chives
  • 2 Cloves of smoked garlic
  • 3 Tablespoons mayonnaise


  • First make the garlic and chive dip. Slice the chives thinly and finely chop or crush the garlic. Mix the chives and garlic into the mayonnaise in a small bowl and set aside untilneeded.
  • Preheat the oven to 200ºC/400ºF/gas mark 6.
  • Season the chicken wings with the salt and thyme leaves. Now sprinkle the wings with the oil. Give them a good mixwith clean hands and place on a baking tray. Roast for 25 minutes.
  • While the wings are cooking, make the sauce. Placethe whole bottle of hot sauce in a wide saucepan. Add the butter andthen allow to simmer until the sauce becomes sticky and reduces to anice syrup consistency.
  • After 25 minutes remove the wings from the ovenand dunk them into the sauce. Return them to the oven for another 5minutes and then dunk them again to get them extra sticky. Place theminto the oven for a further 5 minutes and then they are ready. Spoonthem into a dish, place the dip on one side, sprinkle with the sesameseeds, chilli and spring onions and tuck in.

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